scooping chocolate ice cream

4-Ingredient CHOCOLATE ICE CREAM {Paleo, Vegan, GAPS, Keto, Low Carb with AIP variation}

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4-Ingredient Dark Chocolate Ice Cream is literally as good as it gets. Perfect for Paleo, Vegan, GAPS, Keto and Low Carb, this ice cream is hard to stop eating! Indulge in the best with happily one of the easiest ice cream recipes! (AIP easy variation included.)

scoops of dairy-free chocolate ice cream that's paleo and vegan

All of the versions of this ice cream are dairy-free. You’ll never miss the dairy!

The variations are mostly about the sweetener used, plus the AIP variation:

Paleo and Vegan

For the Paleo and Vegan versions of this recipe we’ll use pure maple syrup. It’s hard to beat pure maple syrup with dark chocolate and full-fat coconut milk. These flavors are so rich and special together.

GAPS and AIP variation

For GAPS, we’ll use honey as our sweetener, super lovely.

My family ate this ice cream for years while on the GAPS diet. I’d make special GAPS waffles from my cookbook, or the crêpes, and we’d eat this for breakfast. Yep. Not sure what Mom award that earns me (bad or good?), but we deeply enjoyed ourselves. 😉

For AIP, we’ll sub roasted carob (find it here) for the cocoa.

Keto and Low Carb

When I made this ice cream for our café, I’d use hardwood derived xylitol. But today most low carbers much prefer erythritol products, so I recommend Powdered Erythritol, because it dissolves the best (this one).

The nutrional data below is for the low carb version of this recipe.

Quick Step

Although I’m a big fan of making ice cream without a custard (no pot, no heating), part of this recipe needs a brief heating. We heat because that’s how the cocoa flavor blooms (and digests best). Taking the time to heat the cocoa means we get the deep, dark chocolate flavor that makes this ice cream so transporting.

We don’t heat all of the ingredients, so the whole recipe still comes together super fast, no long cooling period.

5 from 12 votes
scooping chocolate ice cream
4-Ingredient Dark Chocolate Ice Cream {dairy-free, refined sugar-free}
Prep Time
10 mins
Resting Time and Freezing Time
40 mins
Total Time
50 mins
 

4-Ingredient Dark Chocolate Ice Cream is a chocolate lover's fantasy. This ice cream is hard to stop eating!! Enjoy: perfect for Paleo, Vegan, GAPS, Keto, Low Carb with AIP variation.

Course: Dessert
Cuisine: American, Italian
Keyword: chocolate ice cream, low carb, paleo, vegan
Servings: 4 servings
Calories: 31 kcal
Author: Megan
Ingredients
  • 2 cans coconut milk full-fat, 14 oz. each, or 3 cups homemade high-fat coconut milk
  • 3/4 cup maple syrup , honey for GAPS or Powdered Erythritol for Keto and Low Carb (see link in Recipe Notes)
  • ½ cup cocoa (not Dutch process); use 1/3 cup roasted carob powder for AIP (see link in Recipe Notes)
  • ½ cup boiling water
  • 1 Tablespoon vanilla extract
Instructions
  1. Place the cocoa in a small heatproof bowl.
  2. Add the boiling water and whisk until well mixed. Allow to cool for 15 minutes.
  3. Place coconut milk, cooled cocoa “ganache”, sweetener and vanilla in a blender. Purée until smooth, scraping down the sides, if necessary.

  4. Freeze in an ice cream maker, according to the manufacturer’s instructions.
Recipe Notes

Find Fair Trade Cocoa HERE.

Find Powdered Erythritol HERE.

For AIP, find the best Organic Roasted Carob Powder HERE.

The nutritional data given below is for the Keto, Low Carb version of this recipe.

Nutrition Facts
4-Ingredient Dark Chocolate Ice Cream {dairy-free, refined sugar-free}
Amount Per Serving
Calories 31 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Sodium 3mg 0%
Potassium 164mg 5%
Total Carbohydrates 6g 2%
Dietary Fiber 4g 16%
Sugars 1g
Protein 2g 4%
Calcium 1.4%
Iron 8.3%
* Percent Daily Values are based on a 2000 calorie diet.

Chocolate Ice Cream’s History

17th century Italy is where chocolate ice cream first came to be! Ices per popular in the day, as were hot chocolates, often spiked with spices, so the two came together eventually.

Chocolate ice cream hit America in the late 1800s.

Today, the best thing we can do when enjoying chocolate is to always buy Fair Trade. Hard to believe, but there are still children enslaved in West Africa for companies like Hershey’s. Do your part when you adore treats like this one, and choose Fair Trade for the love of our fellow humans and to change suffering. HERE‘s a great cocoa powder to enjoy! I’ve got mine on auto-ship, so it keeps arriving every couple of months. 🙂

scoops of paleo vegan chocolate ice cream

What’s your favorite way to eat ice cream?

This recipe is SUPER good on its own. But if you love ice cream as much as I do with waffles, here’s a good Paleo, GAPS, Keto waffle recipe for a breakfast feast:

Comments 22

  1. Forget making it! I’m heading over to Vanilla Jill’s indulge now…hoping desperately you’re serving ***right this very minute!!!*** ;o)

    1. Ann, I don’t actually know! Surprisingly. 🙂 Our family has just started baking more with carob, as it was too starchy for us until recently. I will have to try it and see. My suspicion is that you could do it but that you would need to use less carob than what this recipe calls for, since this is a very dark chocolate ice cream. Maybe 1/3 cup carob. I do think it would work then. 🙂 Let me know if you try it before I do!

  2. Megan;

    I did make it. It was very good, even if I did forget the vanilla. Will make a mental note to ‘churn’ before freezing.

  3. I’ve been obsessed with homemade ice cream ever since I got an ice cream machine and this one is definitely next on my list. Can never go wrong with classic chocolate ice cream!

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  4. I’ve never thought to use hot water to melt and combine the cocoa powder first when I’ve made chocolate ice creams, but I bet that makes a great difference in how it blends and gets smooth. Great recipe!

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